Fiesta Feast (or Seattle De Mayo part 2)

What better way to kick off our fiesta fabuloso than with themed libations? I was very excited to try out a recipe for jalapeno margaritas; however, after a few odd test runs with the end product being too boozy, too sweet, or too "green" tasting, we concluded that this was just one of those recipes that was better on paper. The good news about test driving said failed margaritas? We were all warmed up and ready to turn up the mariachi music to begin prep for the Avocado Gazpacho Boats and Green Chicken Enchiladas (YUM!). The enchiladas had a nice kick, due to the serrano chiles (which have a greater amount of capsacin than jalapenos but less than a habanero in case you're wondering about the spiciness). We also whipped up this awesome, more festive version of my favorite snack, Insalata Caprese. In this recipe you simply substitue strawberries for tomatoes: it was genius and delicious!

The conclusion of the evening was reached with a bottle of tequilla, a case of Buswiser (which tasted enough like Pacifico) and a pile of lovingly dirtied dishes. Siesta anyone?

Avocado Gazpacho Boats
(adapted from savoringtimeinthekitchen thank you!!!)
2 Tbsp thinly sliced green onions
1/2 cup diced tomatoe
1/2 cup peeled and diced cucumber
1/2 cup diced green bell peper
2 tsp minced jalapeno pepper
1 tsp minced garlic
salt and pepper to taste
4 tsp lime juice
2 avocados, peeled, pitted, and halved

Comine onions throgh lime juice to make gazpacho. Spoon gazpacho into avocado halves (I actually spooned a little extra avocado out of the center to make room for more gazpacho). Serve immediately. Serves 4

Strawberry Caprese
12 oz Strawberries
8oz fresh mozzerella in water
fresh basil, chopped
salt and pepper
olive oil
balsamic vinegar

Cut the tops off the strawberries, slice length-wise. Slice mozzerella balls into discs about the same width as the strawberries. Assemble alternating strawberry/mozzerella/strawberry etc. on a plate and top with freshly chopped basil. Sprinkle with salt and peper and drizzel lightly with olive oil and balsamic vinegar. Serves 4-5 as a small appetizer

Green Chicken Enchiladas
3 large chicken breasts (also 2 cloves of garlic and 1/4 whole yellow onion)
1.5 lbs tomatillos, husked and rinsed
1-2 serrano chile peppers
5 cloves garlic
1 cup yellow onion, chopped
1/2 cup chopped cilantro, stems ok
12 corn tortillas
1 small can green chiles
3 Tbsp sour cream
1-3 cups shredded jack cheese (I always perfer the cheesier version)

Heat oven to 375F. Cover chicken, 2 cloves garlic, and 1/4 onion with water in a sauce pan. Bring to a boil then reduce to a low simmer, cover and cook for 20 minutes. Remove chicken and set aside in separate bowl to cool.

While chicken is cooking, place tomatillos and serrano chiles into a separate sauce pan, cover with water, bring to a boil, reduce to simmer and wait untill the tomatillos have changed color but are not mushy (about 5 minutes). Transfer tomatillos and chiles plus 1/2 cup of cooking liquid to a blender. Add 5 cloves of garlic, chopped onion, and 1/4 cup of chopped cilantro, and half the can of green chiles to the blender. Blend until smooth. Pour sauce into a sauce pan and simmer on low.

Shred cooling chicken and add the other half of the can of green chiles and half up of tomatillo sauce (plus salt if needed).

Warm tortillas in the microwave until soft, then dredge in tomatillo sauce, place the tortilla in baking pan and place a scoop of chicken and a sprinkel of cheese inside the tortilla, roll up, and repeat. When baking dish is full of stuffed enchiladas, place in the oven to bake for 10 minutes.

Incorporate sour cream into remaining tomatillo sauce, remove enchiladas from over, pour tomatillo sauce over the enchiladas and top with remaing jack cheese. You may serve immediately, garnishing with remaining cilantro, or put back in warm over to melt all of the cheese on top. Mmmmm